Texas Roadhouse Chili Recipe with Ingredients and Instructions

The Texas Roadhouse keeps their recipes under wraps, but here’s a detailed breakdown of a copycat Texas Roadhouse chili recipe to capture those familiar flavors:

Texas Roadhouse Chili Recipe Ingredients:

• Fat:

  • 2 tablespoons neutral oil (olive oil, avocado oil, etc.)

• Aromatics:

  • 1 medium yellow onion, diced (about 2 cups)
  • 2 tablespoons minced fresh garlic

• Protein:

  • 2 pounds lean ground beef (90/10 or higher)

• Spices:

  • 3 ½ teaspoons cumin
  • 2 packed tablespoons brown sugar
  • 2 tablespoons chili powder
  • 1 ½ tablespoons smoked paprika
  • ½ teaspoon freshly cracked black pepper (or to taste)
  • 3 ½ teaspoons salt (or to taste)

• Liquids:

  • 2 14-ounce cans crushed tomatoes
  • 3 tablespoons tomato paste
  • 1 cup low-sodium beef broth

• Beans (Optional):

  • 1 14-ounce can kidney beans, rinsed and drained

• Other:

  • ⅛ teaspoon crushed red pepper flakes (optional)

Texas Roadhouse Chili Recipe Instructions:

1. Heat the Fat: In a large Dutch oven or heavy-bottomed pot, heat the oil over medium heat.

2. Sauté Aromatics: Add the diced onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for an additional minute, allowing the garlic to release its fragrance.

3. Brown the Beef: Add the ground beef to the pan and crumble it with a spoon as it cooks. Cook until the beef is browned throughout, breaking it up into small pieces.

4. Drain Fat (Optional): If there is excess grease in the pot, you can carefully drain some of it off at this point.

5. Spice it Up: Add the cumin, brown sugar, chili powder, smoked paprika, black pepper, and salt to the pot with the cooked beef and vegetables. Stir well to coat everything in the spices.

6. Simmer with Liquids: Pour in the crushed tomatoes, tomato paste, and beef broth. Stir to combine. Bring the mixture to a simmer.

7. Add Beans (Optional): If using, rinse and drain the kidney beans and add them to the pot at this stage.

8. Simmer and Thicken: Reduce heat to low, cover the pot partially with a lid, and simmer for 30-60 minutes. Stir occasionally to prevent sticking and ensure even cooking. The chili will thicken as it simmers.

9. Adjust Seasonings (Optional): After simmering, taste the chili and adjust seasonings as needed. You might want to add more salt, pepper, or a squeeze of fresh lime juice for a brighter flavor.

10. Red Pepper Flakes (Optional): If you prefer a spicier chili, stir in the crushed red pepper flakes at this point.

11. Serve: Serve the chili hot in bowls, with your favorite toppings like shredded cheese, sour cream, chopped onions, and cilantro.

Tips:

• You can use ground turkey or chicken instead of ground beef for a lighter chili.
• For a thicker chili, mash some of the cooked beans against the side of the pot with a fork.
• Leftover chili can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage.

This recipe should create a hearty and flavorful chili similar to the one you might enjoy at Texas Roadhouse.

Texas Roadhouse Chili Nutrition

The nutritional information for the Texas Roadhouse Texas Red Chili varies depending on the serving size. Here are the details for both the cup and bowl servings:

Texas Red Chili – Cup

• Calories: 290
• Calories from Fat: 140
• Total Fat: 16g (25% DV)
• Saturated Fat: 7g (35% DV)
• Trans Fat: 0g
• Cholesterol: 50mg (17% DV)
• Sodium: 920mg (38% DV)
• Total Carbohydrates: 16g (5% DV)
• Dietary Fiber: 4g (16% DV)
• Sugars: 3g
• Protein: 21g (42% DV)

Texas Red Chili – Bowl

• Calories: 490
• Calories from Fat: 240
• Total Fat: 27g (42% DV)
• Saturated Fat: 11g (55% DV)
• Trans Fat: 1g
• Cholesterol: 100mg (33% DV)
• Sodium: 1450mg (60% DV)
• Total Carbohydrates: 27g (9% DV)
• Dietary Fiber: 6g (24% DV)
• Sugars: 7g
• Protein: 35g (70% DV)